Finish with a Flourish
Peel & Tonic range promises to make Kiwis’ cocktails and cheese boards pop.
Cocktail enthusiasts, bakers and cheese board aficionados can add a new twist to their favourite concoctions this winter, with Peel & Tonic’s range of handcrafted dehydrated fruit products now available in New Zealand.
Distributed by high end food and beverage suppliers Cook & Nelson, the Peel & Tonic range hails from Adelaide, South Australia, where the ripest fruits are carefully selected to dry, preserving their natural flavour, aroma, and nutrients. The result is a range of dehydrated fruits perfect for elevating drinks, cheese boards, baking, and grazing tables, or just to enjoy as a healthy snack.
Peel & Tonic products use natural ingredients, while all products are gluten free, and vegan and paleo friendly with no added sugars, colours, or preservatives.
Citrus makes up the core of the Peel & Tonic range, which includes Opulent Orange, Luscious Lime, and Lavish Lemon. However, there is also a Glorious Grazing Pack with a selection of dehydrated strawberry, pear, apple, and pineapple for those wanting that wow factor for their next cheese board.
The Peel & Tonic New Zealand range includes the following six products:
- Peel & Tonic Lavish Lemon Pack – 25g - RRP $13.99
- Peel & Tonic Luscious Lime Pack - 25g - RRP $13.99
- Peel & Tonic Opulent Orange Pack - 25g - RRP $13.99
- Peel & Tonic Glorious Grazing Pack - 80g - RRP $29.99
- Peel & Tonic Citrus Circus Pack - 80g - RRP $29.99
- Peel & Tonic Citrus Circus Jars - 100g - RRP $44.99
The full range is available now at all Farro Fresh stores in Auckland and via Cook & Nelson’s website www.cookandnelson.com. For more information, see www.peelandtonic.com
dish has three packs of the 25g Trio Lavish Lemon, Luscious Lime and Opulent Orange pouches to give away. For your chance to WIN, simply enter your details in the form below!
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.